3/4 c. water, boiling
1 cube chicken bouillon
1 c. shredded Cheddar cheese
1 c. evaporated milk
1 (10 3/4 oz.) can Cream of Chicken soup
2 c. instant rice, uncooked
1/4 c. pimento
Paprika

In a 1 1/2 quart casserole, combine water, bouillon cube and cheese. Stir until cheese is partially melted. Add evaporated milk, soup, rice and pimento. Mix well. Bake at 350 degrees for 30 to 35 minutes. Garnish with paprika and serve. Makes 6 (3/4 cup servings). Serve with chicken, fish or pork chops.